Fresh Vegetable Salad with Yogurt Dressing

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Fresh Vegetable Salad with Yogurt Dressing
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
233
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie233 cal.(11 %)
Protein11 g(11 %)
Fat2 g(2 %)
Carbohydrates39 g(26 %)
Sugar added1 g(4 %)
Roughage8.9 g(30 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin K45.5 μg(76 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.8 mg(57 %)
Folate154 μg(51 %)
Pantothenic acid1.5 mg(25 %)
Biotin12 μg(27 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C183 mg(193 %)
Potassium1,206 mg(30 %)
Calcium112 mg(11 %)
Magnesium93 mg(31 %)
Iron3.8 mg(25 %)
Iodine13 μg(7 %)
Zinc1.8 mg(23 %)
Saturated fatty acids0.8 g
Uric acid125 mg
Cholesterol3 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
500 grams waxy potatoes
salt
2 Zucchini
150 grams Peas
2 Bell pepper (Red and yellow)
2 Tomatoes
1 Red onion
150 grams Corn kernel (canned)
100 grams Yogurt (0.1% fat)
2 Tbsps lemon juice
1 pinch sugar
2 Tbsps scallions
How healthy are the main ingredients?
potatosugarsaltZucchiniTomatoonion

Preparation steps

1.

Peel the potatoes, rinse, chop and bring to a boil in salted water. Cook until tender, about 15 minutes. Rinse zucchini, trim and cut into thin strips. Add zucchini and peas to the potatoes during the final 1-2 minutes of cooking time and continue cooking. Then drain, rinse in cold water and drain in a colander.

2.

Rinse bell peppers, trim and cut into strips. Rinse the tomatoes, cut into quarters, remove seeds and cut into strips. Peel onion, halve and cut into strips. Drain the corn and mix with all the prepared ingredients. Divide among bowls or plates.

3.

Mix yogurt with lemon juice, 1-2 tablespoons of water and sugar. Season with salt.

4.

Drizzle dressing over the vegetables and serve sprinkled with chives.

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